TRAVEL TUESDAY - GULF SHORES, ALABAMA - SEA SCALLOP BROCHETTES WITH ORANGE SAFFRON AIOLI

A couple of summers ago my plan had been to rent a house right on the white sands of Florida, with a large balcony overlooking the ocean, and cocktails mixed each evening. After a glorious day on the beach, we would have an amazing dinner, tuck the kids into bed and enjoy the peaceful sounds of the ocean.
However, our vacation was a little different than I had imagined - we rented an RV, drove to, and parked in Gulf Shores, Alabama.

Our RV site in Gulf Shores, Alabama

Although there are no RV parks surrounded by, and commanding the premium view of gorgeous beaches, we did find a lovely spot by the ocean one evening, and stayed in a State Park the next.

After a day on the beach

We delighted in the fresh seafood available while close to the ocean, and then found this fabulous Sweet Home Farm cheese shop on the way home. We sampled cheeses and preserves and stocked the refrigerator in the RV.

This past frigid winter has made us treasure the sunny memories of our vacation even more, and this little taste of the ocean enveloped us in warmth.

SEA SCALLOP BROCHETTES WITH ORANGE SAFFRON AIOLI

AIOLI
2 egg yolks
6 tablespoons fresh orange juice, divided
1/8 teaspoon saffron threads
1 tablespoon finely grated orange peel
1 garlic clove
1/2 to 1 cup olive oil
1 teaspoon fresh lemon juice
BROCHETTES
24 sea scallops
8 8-inch skewers
16 fresh bay leaves

olive oil
2 oranges, peeled, sectioned
1/4 cup fresh tarragon

FOR AIOLI
Whisk yolks, 4 tablespoons orange juice, and saffron in medium bowl. Set bowl over saucepan of barely simmering water (do not let bowl touch water). Whisk until thickened and thermometer registers 160F, about 4 minutes. Transfer to processor. Add orange peel and garlic. With machine running, gradually add oil in a thin stream until incorporated, stopping to scrape down sides of bowl. Transfer to medium bowl. Whisk in lemon juice and 2 tablespoons of orange juice. Season with salt and pepper.
FOR BROCHETTES
Thread 3 scallops on 1 skewer alternately with 2 bay leaves. Place on rimmed baking sheet. Repeat with remaining scallops, skewers and bay leaves.
Heat griddle over high heat, brush with oil. Cook scallops until brown and just opaque in center, about 2 minutes per side. Place 1 brochette on each of 8 plates. Drizzle scallops with aioli. Garnish with orange sections and tarragon.
Enjoy!

Recipe adapted from Bon Appetit, December 2006
www.bonappetit.com/recipes‎

SAFFRON AND PISTACHIO SHORTBREAD COOKIES

My daughter cleaned out her closet recently, and knowing how much I love previously owned clothes, especially those from friends, I offered the clothes to friends of ours with two girls younger than Elise.
When delivering items, I always try to deliver a treat too. I made these Saffron Pistachio Shortbread Cookies to go along with the clothes, they had a delightfully crunchy texture, and the flavor of the saffron was as unique as my daughters style.

SAFFRON AND PISTACHIO SHORTBREAD COOKIES

1 cup butter, softened
1 vanilla bean, scraped
zest of 1 orange
1 teaspoon saffron threads
1/4 teaspoon salt
2 cups flour
3/4 cup powdered sugar
1/2 cup finely chopped pistachios

Use a mortar and pestle to finely grind the saffron threads into a fine powder. In the bowl of an electric mixer, beat butter until creamy. Add in the vanilla bean seeds, orange zest, salt and ground saffron.
Mix in the powdered sugar and flour and stir until just combined. Form the cookie dough into a log, and wrap tightly in plastic wrap. Refrigerate until firm, at least two hours.
Heat oven to 325F.
Roll the cookie dough log in the chopped pistachios (I let the cookie dough soften a little to allow the pistachios to adhere). Slice into 1/4 inch pieces.
Place the cookies on parchment lined cookie sheets, at least 1 inch apart, and bake for 12 to 14 minutes, or until the edges are light golden brown.
Enjoy!

Recipe adapted from Yossy Arefi, Apt. 2B Baking Co.
apt2bbakingco.blogspot.com/‎

BOURBON PEACH COCKTAIL and APPLE SAFFRON GIMLET

It has been fun to mix up different cocktails at happy hour for my Uncle, who is visiting from New Zealand. Here are a couple of the recent libations we have enjoyed. With the warmth of the bourbon and the addition of the apple cider, they are both great for fall!! Perfect for a quiet night at home, or to share with friends!!

BOURBON PEACH COCKTAIL

4 tablespoons bourbon
juice of 1 lemon
1 1/2 tablespoons agave nectar
1 tablespoon peach schnapps
2 tablespoons club soda
3 to 4 dashes of bitters

Combine first 4 ingredients in a cocktail shaker, fill with ice. Cover with lid and shake vigorously until thoroughly chilled (about 30 seconds). Strain bourbon mixture into a glass filled with ice, top with club soda and bitters.
Enjoy!

Recipe adapted from Southern Living, July 2012
www.southernliving.com › Food › Recipes

APPLE SAFFRON GIMLET

2 limes, cut into eighths

2 tablespoons sugar

4 threads saffron

1 cup vodka

apple cider

In a pitcher, muddle the limes, sugar and saffron. Stir in the vodka. Cover and let sit for 2 hours.

Fill 2 glasses with ice and strain in the mixture, top with apple cider.

Enjoy!

Recipe adapted from Every Day with Rachael Ray, April 2011

www.rachaelraymag.com › Recipes